230. - Oyster Sausages

May also be made of the larger kind, bearded and minced small, together with a moderate quantity of beef suet and bread-crumbs, to which should be added a forcemeat of pounded pork or veal, seasoned with spice and put into the usual skins. If well seasoned, they will keep good for a full week: one pound of beef suet shred fine, and the same quantity of forcemeat, with bread-crumbs, should be put to each pint of oysters.

Or:- Take one-half pound of lean beef or mutton, three-quarters pound of beef suet, two score of oysters bearded and scalded in their own liquor, then dried and all chopped together, adding bread-crumbs and yolks of eggs to bind the materials. Season well with salt, white pepper, mace, and a grate of nutmeg; or if you wish to make it very savory, leave out the mace and nutmeg, but add a little cayenne, with a minced shalot and a spoonful of garlic-vinegar. They may be either made as sausages, or fried into shapes in the usual way.

231. - Oysters A L'Imperiale

Procure, quite fresh, a barrel of oysters, packed as for transmission to the country. Put into a vessel large enough to contain the barrel sufiicient water, that when the barrel is in, it may be covered. Heat the water to a boil; when it is boiling, put in the barrel of oysters just as you have received it from the oysterseller; let it boil twelve minutes; take it out, knock off the head, and serve immediately. The flavor of the hot oyster will be found delicious.

232. - Oyster Curry

Blanch and beard six. dozen oysters, leaving them in their own liquor; then cut two middling-sized onions into small dice, and saute them in a stewpan, with an ounce of butter; when done, mix in two teaspoonfuls of curry powder and one of curry paste, and pass all through a tammy - it ought to be thick; then add the oysters with their liquor, and keep stirring over the fire until the oysters become enveloped in a thick sauce, which they should be in two minutes, when turn them out upon your dish, and serve with rice separately.

233. - Roast Oysters

Large oysters not opened, a few minutes before they are wanted, put on a gridiron over a moderate fire. When done they will open; do not lose the liquor that is in the shell with the oyster; send them hot upon a napkin.

234. - An Oyster Pie, With Sweetbreads

Blanch them and take off the beards, separate them from the liquor, blanch some throat sweetbreads, and when cold cut them in slices, then lay them and the oysters in layers in your dish, season with salt, pepper, a few grains of mace and nutmeg; add some thick sauce, a little cream, and the oyster liquor, and some good veal stock; bake in a slow oven.

235. - Breaded Oysters

Scoop out the crumb from a small loaf, or some small rolls of bread, and put into the cavity oysters stewed with butter and mace, and a little of their liquor, with two or three spoonfuls of rich milk added as they are done. Put on the top of the rolls, the pieces sliced off; set them in the oven a few minutes, and serve on a dish, hot.

Stewpan.